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Twenty Quick Soups 

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PHILADELPHIA 



Twenty Quick Soups 



Twenty 
Quick Soups 



By MRS S T RORER 






PHILADELPHIA 
ARNOLD AND COMPANY 



K- 



^v. 



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Copyright 1894 by Mrs S T Rorer 



Printed by 

George H Buchanan and Company 

Philadelphia 



CONTENTS 





PAGE 


Cream of Asparagus 


• 9 


Cream of Corn .... 


10 


Cream of Lettuce . 


. 1 1 


Cream of Beets .... 


12 


Tomato Soup . . . . 


• '3 


Clear Tomato with Sago 


14 


Brown Broth 


• '5 


Cheese Balls .... 


16 


Bisque of Clam 


• '7 


Club Clam Soup 


18 


Mock Oyster Soup 


• 19 


Cucumber Tapioca Soup . 


21 


Quick Clear Soup . 


. 22 


A la Royal 


24 


Bisque of Salmon , 


• 25 


Currant Soup .... 


26 


Chocolate Soup 


. 28 


Cream of Chestnut Soup 


29 


Pistachio Soup 


. 30 


Ye Food for ye Gods . 


31 


Oatmeal Soup 


• 52 



CREAM OF ASPARAGUS 

Wash one bundle of asparagus, 
cut off the tips and throw them into a 
pint of boiling water, add a teaspoon- 
ful of salt, and simmer gently for fif- 
teen minutes. Strain them and save 
the water ; to this water add the 
remaining part of the bundle, cut into 
small pieces. Cook fifteen minutes 
and press through a colander. Put 
one quart of milk into a double boiler ; 
rub together two tablespoon fuls of but- 
ter and two tablespoonfuls of flour. 
Add a little of the hot milk to this and 
work until perfectly smooth, then stir 
into the milk and cook five minutes. 
Heat the asparagus mixture, turn the 



Twenty Quick Soups 

milk quickly into it, season, add the 
asparagus tips, and serve. This can- 
not be boiled or it will curdle. 



CREAM OF CORN 

Score each row of grains on six 
earns of corn ; then, with the back of 
the knife press it out carefully and 
throw the cobs into a kettle; cover 
with a quart of water, bring to boiling 
point and strain. Now, add the 
scraped corn to the water. Rub 
together two tablespoonfuls of butter 
and one of flour. Stir it into this 
corn mixture and bring to boiling 
point, then add one pint of hot milk j 
season and serve. 
10 



Twenty Quick Soups 

CREAM OF LETTUCE 

Wash and pull apart [two good- 
sized heads of lettuce. Throw them 
into a hot saucepan, shake over the 
fire until the lettuce leaves simply 
melt. Sprinkle over a teaspoonful of 
salt, then press through a sieve. Put 
one quart of milk in a double boiler. 
Rub together two tablespoon fuls of 
butter and two of flour, add it to the 
milk and stir until it thickens. Chop 
sufficient parsley to make two table- 
spoonfuls and pound it in a mortar. 
Put this in a bowl ; mix it with the 
lettuce that has been pressed through 
the sieve. Stir in the milk, then add 
a half teaspoonful of beef extract, dis- 
solved in a little of the hot milk; 
season and serve. 



Twenty Quick Soups 

CREAM OF BEETS 

Take four cold, boiled beets and 
grate them. Dissolve a teaspoonful of 
beef extract in one pint of boiling 
water. Add it to the beets, and when 
they reach the boiling point add one 
pint of hot milk ; stir in a tablespoon- 
ful of butter, palatable seasoning of 
salt, and when it reaches the boiling 
point, add tablespoonful of arrow-root 
dissolved in two tablespoonfuls of cold 
water. Bring to boiling point again, 
and serve. 



12 



Twenty Quick Soups 

TOMATO SOUP 

Cut six large tomatoes into small 
pieces. Put them into a saucepan 
with one pint of water, or stock, add 
tablespoonful of butter, slice of onion, 
bay leaf and a sprig of parsley. Cook 
slowly twenty minutes and press 
through a sieve sufficiently fine to 
remove the seeds. Return this soup 
to the fire, add tablespoonful of arrow 
root moistened in two tablespoonfuls 
of cold water, another tablespoonful of 
butter and a palatable seasoning of 
salt and pepper, and serve with squares 
of toasted bread. 



'3 



Twenty Quick Soups 

CLEAR TOMATO WITH SAGO 
Put one pint of stewed tomatoe, 
into a saucepan, add slice of onions 
bay leaf and sprig of parsley. Simmer 
ten minutes. Cover four tablespoon- 
fuls of pearl sago with a pint of cold 
water and soak for twenty minutes. 
Now, stand this over the back part of 
the stove until the sago is perfectly 
clear, and the water almost boiling 
hot. Add to the tomatoes one pint 
of boiling water and two tablespoon- 
fuls of butter, then press through a 
sieve. Return to the fire, add a tea- 
spoonful of salt, half teaspoonful of 
pepper and then the sago. Serve at 
once. This soup may be varied by 
adding, instead of the pint of water to 
the tomatoes, a pint of stock. 
14 



Twenty Quick Soups 

BROWN BROTH 

Boil and cut into dice one young 
carrot, one onion and one potato. 
Put two ounces of butter in the frying- 
pan, throw in the vegetables and stir 
carefully until they are a golden 
brown. Then skim them out and put 
them in a saucepan. Cover with one 
quart of boiling water, add a bay leaf 
and simmer gently twenty minutes. 
Press through a puree sieve, return 
these to the kettle, add a teaspoonful 
of kitchen bouquet and palatable 
seasoning of salt and pepper. Serve 
with cheese balls. 



x 5 



Twenty Quick Soups 

CHEESE BALLS 

Put a tablespoonful of butter and 
a quarter of a cup of water over the 
fire to boil. Stir in quickly a quarter 
of a cup of flour and stir for a minute. 
Take from the fire and add one well- 
beaten egg and two tablespoonfuls of 
grated cheese. Drop this mixture into 
a greased baking pan, and bake in a 
quick oven fifteen minutes. The 
paste should not be larger than a 
good sized bean as you drop it on the 
pan. A very good way to make them 
is to put this mixture in a pastry bag 
and press it through a plain tube, and 
cut it off into small balls. 



16 



Twenty Quick Soups 

BISQUE OF CLAM 

Drain fifty small clams. Bring 
the liquor to boiling point and skim. 
Chop the clams fine, add them to the 
liquor and cook gently for ten min- 
utes. Then press through a sieve. 
Put one quart of milk into a double 
boiler; add to it a bay leaf. Rub 
together two tablespoonfuls of butter 
and two of flour, and stir carefully 
into the milk. Cook slowly until it 
thickens. Now, add a teaspoonful 
of onion juice or grated onion, and 
turn in the clam mixture. Stir care- 
fully for a moment, season with salt 
and pepper, and serve. 

Remember this must not be boiled 
after the clam has been added to the 

17 



Twenty Quick Soups 

milk. If you have white stock in the 
house the soup is greatly improved by 
having instead one quart of milk, one 
pint of milk and a pint of stock. 



CLUB CLAM SOUP 

Drain fifty small clams, then chop 
them fine. Mix the liquor and the 
clams, and add one quart of cold 
water, about two tablespoonfuls of 
chopped ham, one large onion sliced 
thin, quarter of a teaspoonful of mace 
and a sprig of parsley. Bring this 
slowly to a boiling point. Rub 
together two tablespoonfuls of butter 
and two of flour. Stir them into the 
soup carefully, add just a dash of salt 
18 



Twenty Quick Soups 

and a quarter teaspoonful of pepper. 
Bring to boiling point, then take from 
the fire and turn in one pint of hot 
milk, to which you have just added 
the well-beaten yolks of four eggs. 
Stir quickly and serve with squares of 
toasted bread. 



MOCK OYSTER SOUP 

Select about one dozen roots of 
salsify. Scrape them and throw at 
once into cold water to prevent dis- 
coloration. Cut the salsify crosswise 
into thin slices. Put them into one 
quart of cold water and add about two 
ounces of codfish. This is best in one 
solid piece. Simmer gently for thirty 

19 



Twenty Quick Soups 

minutes and remove the codfish. 
Have ready one pint of milk heated 
in a double boiler. Add it to the 
salsify, then stir in carefully one table- 
spoonful of butter and two of flour 
that have been rubbed to a smooth 
paste. Season with salt and pepper. 
Then, just as you take it from the 
fire, add another teaspoonful of butter, 
cut into pieces, and it is ready to 
serve. 



20 



Twenty Quick Soups 

CUCUMBER TAPIOCA SOUP 

Boil three good-sized cucumbers, 
cut them into slices and cover them 
with one quart of white stock. Simmer 
gently for twenty minutes. Then 
press through a sieve. Soak two 
tablespoonfuls of pearl tapioca in one 
pint of milk in a cold place for one 
hour. Stand this in a double boiler 
and heat slowly until the tapioca is 
perfectly clear. Heat the cucumber 
mixture ; add a teaspoonful of salt, 
teaspoonful of onion juice and quarter 
teaspoonful of pepper. Turn into 
the hot milk. Have ready in the 
tureen the yolks of two eggs, well- 
beaten. Pour the soup over gradually. 



21 



Twenty Quick Soups 

QUICK CLEAR SOUP 

Put one pound of finely-chopped 
meat into one pint of cold water, 
beat it for about a minute with an egg 
beater, and let it stand for thirty- 
minutes, while you prepare the flavor- 
ing. Stir one tablespoonful of beef 
extract into a quart of boiling water. 
Add a tablespoonful of grated onion 
and one bay leaf. Now bring the 
meat to boiling point. Strain in a 
colander. Beat the white and shell 
of one egg with two tablespoonfuls of 
cold water. Put the soup you have 
strained from the meat over the fire, 
and when boiling add to the egg 
mixture, bring to boiling point and 
strain through two thicknesses of 
22 



Twenty Quick Soups 

cheese cloth. Then add this to the 
beef extract mixture, season with 
teaspoonful of salt and quarter tea- 
spoonful of pepper, and it is ready to 
serve. 

This may be served with two 
tablespoonfuls of boiled rice or boiled 
macaroni, or with fresh rings of 
cucumbers. To prepare these rings 
cut a large cucumber into slices cross- 
wise. With a round cutter stamp 
them out just as much as you can to 
remove the skin, and then with a 
smaller cutter stamp out the seeds. 
Throw these rings into boiling salted 
water and boil for twenty minutes ; 
strain and put in the soup. Or this 
soup may be served a la Royal. 



23 



Twenty Quick Soups 

A LA ROYAL 

Beat two eggs until well mixed ; 
add two tablespoon fuls of stock, half 
teaspoonful of salt and a quarter 
teaspoonful of pepper. Now add two 
tablespoonfuls of milk or cream, and 
turn into a small buttered basin or 
mold. Stand this mold in a pan of 
boiling water and cook gently, either 
in the oven or on the top of the stove, 
until the custard is "set." When 
cold cut into blocks or into fancy 
shapes. Put this in the tureen and 
pour over the soup. 



24 



Twenty Quick Soups 

BISQUE OF SALMON 

Wash well a half cup of rice. Put 
it into a quart of water and boil 
rapidly for thirty minutes. Then 
press it through a puree sieve and 
add to it the salmon from a one 
pound can, removing first all the 
bones, skin and oil. Now press this 
again through a sieve ; add a tea- 
spoonful of salt, bay leaf, tablespoon- 
ful of grated onion and half teaspoon- 
ful of pepper. Stand it over the 
back part of the stove until it is 
steaming hot. Heat one quart of 
milk in a double boiler. Rub together 
two tablespoonfuls of butter and two 
of flour. Stir this carefully into the 
milk and stir until perfectly smooth 

25 



Twenty Quick Soups 

and thick. Then add a level tea- 
spoonful of salt ; turn this mixture 
into the other, remove the bay leaf, 
bring to scalding point, and serve. If 
you like this soup a little deeper 
color, add a few drops of cochineal. 
Halibut may be used in precisely the 
same way, of course, keeping the soup 
perfectly white. 



CURRANT SOUP 

This soup "may be made from any 
sort of fresh, tart fruit. It should be 
served for lunch perfectly cold, in 
either punch or bouillon cups. Put 
one pint of currants and one pint of 
water over the fire and bring to scald- 
26 



Twenty Quick Soups 

point. Add half cup of sugar. Press 
through a puree sieve, return to the 
fire and add one tablespoonful of 
arrow-root, moistened in two table- 
spoonfuls of water. Bring to boiling 
point until the soup is clear, then stand 
away to cool. If you use wine, add 
two tablespoonfuls of white wine. 
Cherries, cranberries and strawberries 
may be used in the same way, adding 
more or less sugar, according to the 
kind of fruit, but these soups should 
not be sweet. Use just enough sugar 
to make them palatable. 



27 



Twenty Quick Soups 

CHOCOLATE SOUP 

Put three tablespoonfuls of cocoa 
into a double boiler, and add gradu- 
ally one pint of boiling water. Stir 
for at least five minutes over the fire. 
Add four tablespoonfuls of sugar, take 
from the fire and add a teaspoon ful of 
vanilla. Turn this into one pint of 
cracked ice, and when the soup is 
cold, turn into the serving cups, and 
put on the surface a tablespoon ful of 
whipped cream, and serve. 



28 



Twenty Quick Soups 

CREAM OF CHESTNUT SOUP 

Shell and blanch one pound of 
large chestnuts. Cover them with a 
quart of boiling water ; add a slice of 
onion, piece of celery chopped, a bay- 
leaf, sprig of parsley and a dash of 
paprica. Cover and boil thirty min- 
utes. Press first through a colander ; 
then add one pint of milk ; return the 
whole to the fire. Rub together two 
tablespoonfuls of butter and two of 
flour ; add to the soup ; cook a minute ; 
add a palatable seasoning of salt, and 
then press the whole through a puree 
sieve. Make hot and serve with 
croutons. 



29 



Twenty Quick Soups 

PISTACHIO SOUP 

Wash one quart of nice spinach. 
Pick each leaf from the stem and 
throw into a saucepan ; stand over the 
fire for a moment, shaking so that the 
spinach will not discolor. Sprinkle 
over a teaspoonful of salt. As soon 
as the spinach begins to wilt, drain 
and chop very fine, then pound it to 
a paste. Put one quart of milk into a 
double boiler ; add one teaspoonful of 
almond paste unsweetened, and two 
ounces of pistachio nuts chopped to a 
powder. Cover and cook twenty 
minutes. Add spinach, one table- 
spoonful of butter, one of arrow-root, 
moistened, and press through a puree 
sieve. Add a teaspoonful of salt, 

3° 



Twenty Quick Soups 

dash of paprica, and serve. Nice for 
oreen lunch. 



YE' 1 FOOD FOR YE GODS 

Peel half pound of good, fresh 
mushrooms; remove the lower part 
of stems. Wash the mushrooms, and 
chop them very fine with a silver knife. 
Put them in a saucepan, with one 
quart of good chicken stock. Cover 
and simmer gently thirty minutes; 
add teaspoonful of salt and simmer ten 
minutes longer. Put two tablespoon- 
fuls of butter in another saucepan, add 
three tablespoonfuls of fine flour, mix 
and cook a minute without browning ; 
add a half pint of thick cream to the 
mushrooms, then add the whole to the 
butter and flour, stir constantly until 

. 3* 



Twenty Quick Soups 

it just comes to boiling point ; add 
dash of white pepper and serve in 
bouillon cups. Serve with whole wheat 
bread toasted in oven. 



OATMEAL SOUP 

Add one cup of cold cooked oat- 
meal to one quart of water ; add a 
slice of onion, sprig of celery top, bay 
leaf, teaspoonful of salt, saltspoonful 
of pepper. Cover and boil slowly ten 
minutes ; add a half teaspoonful of 
beef extract, or, if you have stock, use 
it in place of water. Now press through 
a sieve ; return to the fire ; when boil- 
ing, add half pint of hot milk, and 
serve. 

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